Reprinted from The Blood Type Diet Website (

Breakfast 'cake'
Contributed by: ChloeAdded: Mar 23, 2013 at 03:44 PM


A moist chewy, gluten free, sugar free, high fiber breakfast cake that includes many food groups.

  • 4 eggs
  • 1 cup of applesauce or fruit puree
  • 1-1/3 cup of quinoa flakes
  • 1-1/2 cups frozen blueberries
  • 40 almonds crushed
  • 2 Tablespoons flax seeds
  • 4 Tablespoons chia seeds
  • 1 teaspoon baking soda
  • 2 teaspoon lemon juice
  • cinnamon, ginger, allspice or spices to taste....
  • pinch of sea salt
How to make it:
  1. Preheat oven to 325
  2. Beat 4 eggs with a whisk and add the chia seeds and applesauce.
  3. Mix well and let chia seeds expand a bit.
  4. Add lemon juice and whisk again.
  5. Combine quinoa flakes, baking soda, sea salt, spices, and mix to disperse spices well.
  6. Add to wet ingredients and fold in well.
  7. Then add frozen blueberries and mix again.
  8. Grease a loaf pan, 8 x 4 ...and doesn't matter if it's larger because you can adjust baking time down a bit and result is a flatter loaf.
  9. This can also be baked in a square pan. I've made this in muffin tins and it made 8 small muffins.
  10. Bake about 40 minutes until firm. Cool, slice.
  11. This is a very generous serving if you allow yourself 4 slices to a loaf but because it only comes out to one serving of cereal (quinoa flakes), one egg, 1 T of chia seeds and 1/2 T of flax seeds, 10 almonds, if you're hungry, 1/4 of this entire loaf can be breakfast.
  12. I often cut into 4 large slices, freeze what I'm not going to use and re-heat my servings one at a time.